Articles by Bethany Oxender

The mildly sweet, crunchy carrot has evolved from its Central Asian and Middle Eastern origins.

The history of the date is as rich as its flavor.

A sweet and tangy fruit indigenous to the southern regions of Brazil and Paraguay, pineapple has no relation to apples or pine.

The word “banana,” credited to the African Wolof language, stems from the Arabic word banan, meaning finger. Originating in Southeast Asia, the banana planted new roots in the Middle East, West Africa and Europe, and

As the most-consumed seafood and the top seafood import in the United States, shrimp has earned impressive accolades.

My slow cooker will still get plenty of use, but I’ll admit, the pressure cooker has undoubtedly earned its place within my dinner rotation.

For centuries, seafaring cultures have embraced fish as cuisine. Over the years, research and culinary creativity have shown fish is good choice. Omega-3 essential fatty acids found in fish — docosahexaenoic acid, or DHA, and

Product reviewed: Whiskware Dressing Shaker with a BlenderBall wire whisk Whether attending an elegant dinner or hosting a casual picnic, it is important to dress to impress — this also applies to your salad.  I attempted my first made-from-scratch salad dressing with the Whiskware Dressing

Product Review: Emile Henry Ramekins Ramekins are known to congregate in opulent French restaurants. They notably appear at the end of the meal holding the piece de resistance; a decadent crème brulee. With a simple design, these

In Western societies, the overwhelming majority regards eating insects as taboo. However, from a historical and global perspective, the practice is far from unusual. Human Paleolithic ancestors were snacking on insects before fruits and vegetables were

Sweet and peppery kohlrabi is a favorite ingredient in Central European cuisine. The unusual name actually is just a German mash-up of “kohl” (meaning cabbage) and “rabi” (meaning turnip). Kohlrabi is also an integral component

It’s been craved. It’s been feared. Now, fat is taking on a new role. Recent research says fat joins the ranks of salty, sweet, sour, bitter and umami as the “sixth taste” detected during a

Does your husband, boyfriend, brother, son or father have bad breath after a zesty dinner made with garlic and onions? If that’s the case, it may be bad for his dinner companions, but great news

When tea and biscuits taste decidedly bland, there is one ingredient diners love to reach for: honey. A combination of the monosaccharides fructose, glucose, maltose and sucrose give this ancient food an irresistible sweetness that many prefer

In practice, whether advising on ways to combat heart disease, manage weight or reduce your risk for cancer, a dietitian will prescribe leafy greens and a ripe fruit like a pharmacist prescribes medication. The known

The phrase “Farm to Fork” has become a familiar concept among the dietetic community. The saying refers to knowledge of the origin of the food in our kitchens, along with ensuring that it took the

If you have felt increasingly tired and are having trouble concentrating, perhaps a good nap is in order. However, if over time you also feel it is impossible to keep warm, your tongue is becoming

In cold winter months, red sores that won’t heal and appear on the corners of a patient’s mouth might be dismissed as dry skin. A physician would likely prescribe a skin ointment. This may treat